Pure rye flour lends these iconic north German loaves impressive heft, along with a distinctive¹, mahogany hue².

The most traditional versions are baked in a warm, steamy oven for up to 24 hours. It’s an unusual technique that helps transform sugars in the rye flour, turning naturally occurring sweetness into depth of flavor.

Pumpernickel has been a specialty³ in Germany’s Westphalia region for hundreds of years, and there’s even a family-owned bakery in the town of Soest that’s made the hearty⁴ bread using the same recipe since 1570.